BIOPEP-UWM: Report
| ID | 7870 |
| Name | peptide from sauce of blue mussel (Mytilus edulis) |
| sequence |
| Function: | |||
| Peptide derived from the 6-month-fermented sauce of blue mussel (Mytilus edulis). | |||
| Number of residues | 5 |
Activity code | ao |
| Activity : | antioxidative |
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| Chemical mass | 619.6667 | Monoisotopic mass | 619.2746 | |
| EC50 : | 0.00 µM |
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| Bibliographic data: | |
| Authors | |
| Jung W.-K., Rajapakse N., Kim S.-K. | |
| Title | |
| Antioxidative activity of a low molecular weight peptide derived from the sauce of fermented blue mussel, Mytilus edulis. Eur. Food Res. Technol., 220 (2005), 535-539. | |
| Year | Source |
| 2005 | Journal |
| Additional information: |
| Korean fermented mussel sauce is traditionally prepared from a mixture of mussels and by fermentation over 20% NaCl (w/w) for a period of 6-12 months. |
| Database reference: |